This refreshing Thai Lemongrass soup has a light gingery broth, pan-fried tofu, zesty tomatoes, and crispy crimini mushrooms. It’s perfect for a refreshing lunch or dinner any time of the year.
This soup is so light and refreshing, it’ll be one that you may choose to cook year-round. Unlike other heavier soups, the zesty combination of lemongrass, ginger, lime and garlic make this a great summertime option. But then again, it’s still soup, and as such, it’s still warming and comforting all the same.
Perfectly Crispy Tofu
So many recipes call for crisped tofu, but if you don’t do it just right, you may end up with less-than-desirable results. Follow these steps to prep the tofu for this Thai Lemongrass Soup.
- Select extra firm tofu. The firmer the better when you want it crispy because the softer varieties contain more water.
- Drain the tofu. I mean really drain it. If you just empty the water from the package, that ain’t gonna do it. My favorite way to drain tofu is by gently squeezing out as much moisture as possible. Then wrap it in a clean towel and place it on a cutting board. Place a heavy-ish frying pan or other item on top of the tofu, and set aside for at least 20 minutes. Longer is even better.
- Cut the tofu into cubes. For this recipe, 1/2-inch cubes work well.
- Select a non-stick skillet with a flat bottom. Coat the skillet with oil and preheat over medium-high heat.
- Once the skillet is hot, carefully place your tofu chunks evenly. Be sure they aren’t stacked on top of each other.
- After about 4-5 minutes, check to see if the bottom side is nicely browned. If so, flip the pieces over and brown the reverse side. Cook until they are equally crispy on the top and bottom.
- Now your tofu is crispy on the outside and tender on the inside; perfect for topping this soup or another dish.
In love with crispy tofu? Try it in this dish!